Unstuffed Cabbage Rolls
Anna Mae Kantor
1 1/2 lblean ground beef (i use 93% lean)
1 mediumonion (chopped fine)
1 Tbspminced garlic (quite heaped)
1 mediumcabbage (solid head) chopped into inch pieces
4 can(s)diced tomatoes (14 1/2 oz. size) plus 3/4 can of water to rinse out cans, add to pot)
4 can(s)tomato sauce (add full can of water to rinse out each can, and add to pot)
1/2 tsppepper to taste
1 - 1 1/2 tspsalt or to taste
3 can(s)mushroom pieces (drained) ( 8 oz. each) ( optional)
2 mediumfresh tomatoes, (chopped)
1 cquick rice
How to Make Unstuffed Cabbage Rolls
- Using a large pot, cook ground beef, onion and garlic until beef is fully cooked and no longer pink. If meat is lower than the 93% fat and is greasy, drain, then return meat to the pot.
- Add the tomatoes, tomato sauce, water from rinsing the cans, salt, pepper, chopped cabbage, and drained mushrooms. Add the fresh chopped up tomatoes. Add rice and stir well.
- Bring to a boil, then reduce heat and simmer about 45 minutes until cabbage softens somewhat, stirring occasionally, being careful that the cabbage doesn't stick to the bottom of pan and burn.
- Serve with garlic knots/bread or rolls and butter.